Application of tea polyphenols in food industry

1. Use as an antioxidant

Tea polyphenols as antioxidants because tea polyphenols contain more than two ortho hydroxyl polyphenols, has a strong hydrogen supply capacity, so it is an ideal antioxidant. Among the four main catechins, the antioxidant capacity was EGCG>EGC>ECG>EC. As an antioxidant of fatty food, it has excellent antioxidant performance, much better than the synthetic antioxidants 2, 6-di-tert-butyl-4-methylphenol (BHT) and butyl-hydroxyanisole (BHA). The antioxidant effect of tea polyphenols can be applied to the processing of meat products, oil storage and baking food, dairy products, fried food production, and also can be used in the preparation of various beverages. When freezing fresh fish, add tea polyphenol antioxidants to prevent the oxidation of fish body fat.

2, used as food preservative

Tea polyphenols have inhibitory activity against nearly 100 kinds of bacteria in nature and are good food preservatives. Tea polyphenols act as preservatives, slowing down the biochemical activity of picked fruits and vegetables and delaying their later ripening. In addition, the preservative prepared by tea polyphenols can also prevent discoloration and corruption of cakes, lactic acid drinks and animal husbandry products during deep processing.

3, used as food color preservation agent

The oxidation of the same pigment can change the color of food. Tea polyphenols have strong reductive properties, which can prevent natural pigments (such as carotene, chlorophyll, safflower yellow, vitamin B2 and carmes, etc.) from fading by photooxidation, and have a certain effect on the stability of pigments.

4. Used as a food deodorant

Halitosis is mainly caused by volatile sulfur compounds and nitrogen compounds, among which hydrogen sulfide, methanethiol and other sulfides have a strong odor. Gum containing tea polyphenols has 10 times more deodorant power than regular chewing gum. For physiological halitosis, chewing for 3min can be effective. In addition, 0.1% green tea extract can be added into the wine and beverage, which has the function of eliminating halitosis. This wine and beverage also has the obvious effect of eliminating halitosis caused by methanethiol.